This research work has been developed in the context of the potencial applications of essential oils as multi-target compounds for novel food safety strategies, such as active packaging technologies. Essential oils are aromatic oils derived from plants and usually extracted by hydrodistillation when intended to be used in food. There is an increasing interest in the antimicrobial properties of essential oils due to the possibility of using them to replace ‘synthetic’ preservatives in food or, in general, to reduce viable numbers of pathogens along the food chain.
Randazzo, W.Essential oils as multi-target compounds for novel food safety strategies.
Essential oils as multi-target compounds for novel food safety strategies
RANDAZZO, Walter
Abstract
This research work has been developed in the context of the potencial applications of essential oils as multi-target compounds for novel food safety strategies, such as active packaging technologies. Essential oils are aromatic oils derived from plants and usually extracted by hydrodistillation when intended to be used in food. There is an increasing interest in the antimicrobial properties of essential oils due to the possibility of using them to replace ‘synthetic’ preservatives in food or, in general, to reduce viable numbers of pathogens along the food chain.
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Walter Randazzo Ph.D. thesis.pdf
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Descrizione: Walter Randazzo Doctoral thesis
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